Hearty Chicken Noodle Soup Recipe

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This recipe for Hearty Chicken Noodle Soup, by Suzie Conley, is from A Collection of Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves: saute until brown on both sides, about 5 mins. Remove and set aside. Add half of chopped onions to kettle and saute until colored and slightly softened; 2-3 mins. Transfer to med. bowl; set aside. Saute half of chicken pieces until no longer pink; 4-5 mins. Transfer to bowl with onions. Saute remaining chicken pieces. Return onions and chicken (excluding breasts) to kettle. Reduce heat to low, cover and simmer until chicken releases its juices; about 20 mins. Increase heat to high; add boiling water along with breast halves, 2 tsp salt and bay leaves. Return to simmer, then cover and barely simmer until breasts are cooked and broth is rich and flavorful; about 20 minutes.

Remove breasts from kettle; set aside. When cool enough to handle, remove the skin and bones and shred into bite sized pieces. Strain broth; discard bones. Skim fat from broth, reserving 2 Tbsp. (Broth and meat can be covered and refrigerated for up to 2 days)

Return soup kettle to med-high heat. Add reserved chicken fat. Add remaining onions, along with the carrot and celery; saute until softened; about 5 mins. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld; 10-15 mins. Add noodles and cook until just tender; 5 mins. Adjust seasonings, stir in parsley and serve.

Personal
Notes:

Personal
Notes:

I actually use boneless chicken breasts and skip the bones. It makes the recipe much easier. I also use a little less thyme for our taste....

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